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Chorizo Deviled Eggs

Recipe for deviled eggs made with chorizo

This recipe can be found at El Restaurante

Recipe courtesy of V&V SUPREMO (

8 large eggs

Ice water

1/3 c. Supremo® Brand or Chihuahua® Brand Mexican Sour Cream from V&V SUPREMO®

2 t. Dijon mustard

2 t. olive oil

1 t. lemon juice

1/2 c. Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®

1/4 t. ground black pepper

2 T. chives, finely chopped

1 link from (14 oz.) package Supremo® Brand Pork or Beef Chorizo from V&V SUPREMO®

    In a large pot, arrange the eggs in a single layer, add enough water to cover. Bring the water to a rolling boil over high heat, then cover and remove from the heat; let stand for 12 minutes. Drain, then cover the eggs with ice water. Let stand until cool.

    Peel the eggs, slice in half lengthwise and scoop out the yolks into the food processor bowl, add sour cream, Dijon mustard, olive oil, lemon juice, Cotija cheese, smoked paprika, and black pepper. Blend for 1 minute, scrape down mixture, and blend for 30 seconds. Transfer mixture into a bowl and mix in chives. Transfer mixture to a pastry bag fitted with a medium size star tip. Set aside until ready to use.

    Preheat a small pan on medium heat for 1 minute. Add chorizo and cook for 8 to 10 minutes. Set aside.

    Place all the egg white halves on a serving platter and add about ½ tsp. of chorizo into each half. Pipe out the egg yolk mixture. Top deviled eggs with about ¼ tsp. of remaining chorizo. Serve and enjoy!


El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


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